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All Journal HAYATI Journal of Biosciences Jurnal Gizi dan Pangan Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Jurnal Keteknikan Pertanian Agrointek Jurnal Penelitian Pascapanen Pertanian Buletin Teknologi Pasca Panen Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian agriTECH Jurnal Aplikasi Bisnis dan Manajemen (JABM) E-Journal Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Abdimas Dewantara Agroindustrial Technology Journal Indonesian Food Science and TechnologyJournal TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian International Journal of Community Service Learning International Journal of Social Science and Business Amerta Nutrition JURNAL PERTANIAN Molekul: Jurnal Ilmiah Kimia Jurnal Mutu Pangan : Indonesian Journal of Food Quality Indonesian Journal of Applied Research (IJAR) Jurnal UNITEK Indonesian Journal of Engagement, Community Services, Empowerment and Development (IJECSED) Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Jurnal Pusat Inovasi Masyarakat JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Tjahja Muhandri
1)Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor Dan 2)South East Asian Food And Agricultural Science And Technology Center, Institut Pertanian Bogor, Bogor
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Karakteristik fisikokimia tepung lima varietas lokal gembili dan potensinya dalam pengembangan mi bebas gluten Markus Jambormias; Didah Nur Faridah; Tjahja Muhandri; Febby Jeanry Polnaya
AGROINTEK Vol 19, No 2 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i2.25571

Abstract

The development of gluten-free noodles using gembili flour offers an alternative solution to reduce Indonesia's heavy reliance on wheat flour while anticipating various health issues related to gluten consumption. This research aims to identify the physicochemical characteristics of gembili flour from five local varieties and to identify the varieties with the most potential for developing gluten-free noodles. Physicochemical characterization of flour includes measuring proximate, crude fiber, and amylose levels as well as flour pasting profile. The best varieties are identified through a theoretical approach based on the physicochemical properties of flour, especially amylose content, setback (ST), and final viscosity (FV), which are used as selection indicators. Empirical proof was carried out by measuring the cooking loss (CL) of noodles to verify the theoretical approach. The physicochemical properties of flour and CL of gembili noodles are greatly influenced by differences in varieties, except for gelatinization temperature and peak time. The Fufulu, Kapok and Kapok Kayanik varieties have high values and are not significantly different in the three selection indicators. The three varieties exhibited amylose, ST, and FV levels of approximately 23%, 204.5-276.50 cP, and 724.5-1012.5 cP, respectively. GT-Biplot analysis shows that only the Kapok and Kapok Kayanik varieties are the best varieties because they have a strong and positive relative position for the three selection indicator variables and a very negative relative position in contrast to CL compared to the other three local varieties. The Kapok variety was chosen as the best variety because it is superior in terms of nutrition and availability of raw materials compared to the other four varieties. The Kapok variety has amylose content, ST, FV, and CL of 23.19±0.34 %, 276.50±3.54 cP, 1012.5±71.4 cP, and 19.78±0.66 %, respectively.
Efek berbagai pretreatment koro pedang kupas terhadap kadar HCN, proksimat dan karakteristik fisik tepung koro pedang (Canavalia ensiformis) Rohani Islami; Endang Prangdimurti; Tjahja Muhandri; Dede Robiatul Adawiyah
AGROINTEK Vol 19, No 1 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i1.23405

Abstract

Jack bean is one of the alternative protein sources, with a protein content of 27.4% on a dry basis. The production of jack beans in Indonesia reached 12 tons/ha, with an average of 7 tons/ha. The utilization of jack bean for food was not optimal because it contained cyanide acid (HCN). For optimal utilization, jack bean must be transformed into low-HCN jack bean flour. HCN levels could be reduced to safe limits through food processing, namely by soaking and thermal treatment. The purpose of this research was to study the effect of jack bean pretreatment (no soaking, water soaking, or NaHCO3 soaking) followed by heat treatment (boiling or roasting) on HCN levels, proximate content, and physical characteristics of jack bean flour. Peeled jack bean is given a soaking treatment (without soaking, soaked in water for 24 hours, and soaked for 24 hours in NaHCO3 1%), followed by boiling for 60 minutes or roasting for 30 minutes, then dried and ground. The jack bean flours is analyzed for HCN content, water content, ash content, fat content, protein content, and carbohydrate content, as well as the degree of whiteness and aw.. This study showed that soaking treatment for 24 hours followed by boiling for 1 hour could reduce HCN levels to 4 mg/Kg, but roasting treatment could increase HCN levels in jack bean flour compared to the control. Pretreatment had a significant effect on water content, ash content, and fat content, while protein and carbohydrate levels had no significant effect. There was no difference in the degree of whiteness except for the roasting treatment, while the water activity decreased significantly in the range of 0.2-0.5 and lower than without treatment
Optimasi Breakfast Meal Flakes Berbasis Tepung Jali Termodifikasi Rahmawati, Lufi Karisma; Muhandri, Tjahja; Iwansyah, Ade Chandra; Palupi, Nurheni Sri; Ambarwati, Karsi
Jurnal Teknologi dan Industri Pangan Vol. 36 No. 1 (2025): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2025.36.1.13

Abstract

Jali (Coix lacryma-jobi L.) is a promising food crop in Indonesia, but its contribution to food security needs more improvement. This research aimed to analyze physico-chemical characteristics of native jali flour and its modified flour after treated by heat moisture treatment (HMT) and autoclaving-cooling (AC) method, and finally observe their effects on breakfast meal flakes (BMF). Both native and treated flour were analyzed for degree of whiteness, swelling power, solubility, water absorption index (WAI), water holding capacity (WHC), and gelatinization profile. HMT-modified jali flour exhibited solubility of 7.77%, gelatinization temperature of 74.95 °C, and peak viscosity of 3255 cP while amylose and resistant starch content reached 20.50% and 6.27%, respectively. Meanwhile, AC-modified jali flour showed lower solubility (4.13%), higher gelatinization temperature (76.15 °C), peak viscosity of 3220 cP, with amylose content of 22.30% and significantly higher resistant starch content (13.93%). Due to its superior resistant starch content, AC-modified Jali flour was selected for BMF formulation. The formulation was optimized through D-optimal with independent variables of 50−100% jali flour and 0−50% sorghum flour. As a result, the optimum formulation was obtained with a desirability value of 0.713, consisted of 100% jali flour without added sorghum flour. The optimized BMF had resistant starch 11.46%, rehydration capacity 58.48%, and hardness 415.12 gf. The product has the potential to diversify healthy breakfast options for community and may contribute to diabetes prevention.
Pengembangan Nasi Sorgum Instan dengan Teknologi Fluidized Bed Dryer dan Penambahan Gliserol Purwaningrum, Bunga Ayu; Taqi, Fahim Muchammad; Muhandri, Tjahja; Saraswati, Saraswati
Jurnal Teknologi dan Industri Pangan Vol. 36 No. 1 (2025): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2025.36.1.84

Abstract

Instant sorghum rice is produced through cooking, freezing, and drying processes, resulting in a porous structure that allows for easy rehydration. This research aimed at developing an alternative method for instantizing sorghum rice using a combination of fluidized bed dryer (FBD) technique and glycerol addition. The samples were evaluated, including physical characteristics, consumer acceptance, and nutritional value information of selected product. Sorghum seeds were polished for 30, 45, and 60 sec, and their whiteness degree was recorded. Subsequently, the seeds were washed, pre-cooked with the addition of glycerol (0, 2, and 4%), steamed, frozen, and finally dried. The cooked sorghum rice was frozen in a freezer for 24 h at -20 °C and dried with a fluidized bed dryer until a constant weight was achieved. The addition of glycerol did not affect panelist’s acceptance for color, texture, taste, aroma and overall attributes (at significance level of 5%), and therefore, the treatment without glycerol was selected for further steps. The selected treatment exhibited the physical characteristics as follow: rehydration time (7.5 min), bulk density (0.41±0.03 g/mL), water absorption (41.92±0.50%), rehydration ratio (3.58±0.02) and volume expansion ratio (223.72±12.94), indicating that it meets the criteria for instant food. The nutritional value per 60 g serving size was as follows: total energy (240 kcal), protein 3 g (6% of Recommended Dietary Allowance (RDA)), total fat 0 g (0% RDA) and carbohydrate 56 g (17% RDA).
Modification of a Rice Cooker into Black Garlic Aging Chamber and Performance Analysis Qudsiyah, Ussy Siti; Qudsiyah, Ussy Siti Qudsiyah; Indrasti, Dias; Muhandri, Tjahja
Jurnal Keteknikan Pertanian Vol. 13 No. 3 (2025): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.013.3.362-374

Abstract

This study aimed to modify a conventional rice cooker into a temperature-controlled aging chamber for black garlic production. The modification involved disabling the automatic switch and replacing the internal sensor with an external DS18B20 sensor, connected to an STC-1000 digital thermostat. The system was designed to maintain consistent heating at three temperature settings: 60 °C, 70 °C, and 80 °C, and enabled real-time temperature monitoring using a thermo recorder. Results showed that the modified rice cooker with only a thermostat had a temperature fluctuation of 10.8 °C. When combined with 4 mm cardboard insulation, the fluctuation decreased significantly to 3.8 °C.  
Analisa Kinerja Inkubator Bisnis Menggunakan Metode Performance Prism dan Analytical Hierarchi Process Hardjomidjojo, Hartrisari; Muhandri, Tjahja; Wowiling, Novie CH
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol. 20 No. 2 (2025): Manajemen IKM
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/mikm.20.2.139-146

Abstract

Research on the performance of IPB business incubators is based on observations from various stakeholders to sharpen strategies and improve performance that has an impact on improving business incubator services in encouraging the birth of start-up business actors, especially in the IPB environment and generally in the community. The stakeholders in question are leaders, employees, tenants, regulators and the community. The research objectives are to design KPIs, determine KPI priorities, and provide suggestions for improvements to Key Performance Indicators (KPI). Therefore, it is necessary to carry out a performance measurement method based on Performance Prism with 5 perspectives, namely satisfaction, contribution, process, strategy and capability. The design and measurement of performance in this study was carried out in stages, namely an analytical hierarchy process to determine the priority value scale of each KPI process, strategy and capability based on AHP and assessment of satisfaction and contribution with the Likert scale. The results of measuring performance between stakeholders including KPI Strategy involving leaders, employees and tenants are very important.
Evaluasi Penerapan dan Perbaikan CPPOB serta Penyusunan Dokumen Produk Lasagna Beku pada UMKM XYZ Ambarwati, Karsi; Joesen, Pierce; Muhandri, Tjahja
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol. 20 No. 2 (2025): Manajemen IKM
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/mikm.20.2.147-157

Abstract

Usaha, mikro, kecil, dan menengah (UMKM) berperan penting dalam perekonomian Indonesia. Banyak UMKM belum menerapkan Cara Produksi Pangan Olahan yang Baik (CPPOB). Penelitian ini bertujuan untuk mengevaluasi dan memperbaiki penerapan CPPOB di UMKM XYZ berdasarkan pedoman yang ditetapkan oleh Badan Pengawas Obat dan Makanan (BPOM). Metode yang digunakan meliputi observasi, wawancara, pengumpulan data, evaluasi, perbaikan implementasi CPPOB, penyusunan dokumen, dan pendaftaran izin penerapan CPPOB. Lasagna beku di UMKM XYZ adalah pangan dengan risiko sedang. Pengolahan lasagna beku besar terdiri tahap penerimaan dan penyimpanan bahan baku, pemasakan saus keju, pemasakan saus bolognese, filling, pemanggangan, serta penyimpanan produk. Evaluasi penerapan CPPOB dilaksanakan berdasarkan 25 aspek yang terbagi menjadi 68 klausul penilaian sarana produksi pangan. Hasil penilaian menunjukkan kesesuaian penerapan CPPOB di UMKM XYZ sebesar 60,75% dengan 28 klausul yang tidak sesuai. Hasil evaluasi penerapan CPPOB ditemukannya 14 ketidaksesuaian minor dan 14 ketidaksesuaian mayor sehingga jumlah bobot ketidaksesuaian sebesar 42. Perbaikan dilakukan terhadap 10 ketidaksesuaian minor dan 12 ketidaksesuaian mayor sehingga jumlah bobot ketidaksesuaian setelah perbaikan menjadi 8. Setelah dilakukan evaluasi sarana produksi pada UMKM XYZ mempunyai rating A (sangat baik).
Pelatihan Teknologi Sterilisasi dalam Kemasan Plastik Tahan Panas untuk Memperpanjang Umur Simpan Sate Ayam Khas Ponorogo Muhandri, Tjahja; Purnaningsih , Ninuk; Fadhilatunnur, Harum; Subarna, Subarna
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 10 No. 1 (2024): Agrokreatif Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.10.1.136-144

Abstract

Chicken satay is one of the signature dishes from Ponorogo Regency, often used as souvenirs by travelers. However, its short shelf life has limited the marketing and distribution area of the product. The activity aimed to train small enterprise partners in Ponorogo Regency to preserve their chicken satay using a simple commercial sterilization method and to measure the thermal process adequacy. The thermal process adequacy measurement was carried out at the SEAFAST Center, while the training was conducted in person at the partner's locations in Ponorogo. A questionnaire was distributed during the training to assess the participant's understanding of preserving food products using the thermal process. The sterilization process was performed by heating chicken satay in a pressure cooker for 1 hour (calculated since the maximum pressure cooker's temperature was reached), resulting in F0 values ranging from 4.2 to 5.2 minutes. The training was delivered by providing theoretical and practical experience. Data from questionnaires showed that the training improved the participants' understanding, with the average score per participant increased from 6.13 to 10.92 (32% increase).
Pengaruh Entrepreneurial Marketing dan Internet Marketing Pada UMKM Bawang Goreng Kabupaten Kuningan Terhadap Daya Saing Yuningsih; Muhandri, Tjahja; Munandar, Jono M
Jurnal Aplikasi Bisnis dan Manajemen Vol. 9 No. 1 (2023): JABM, Vol. 9 No. 1, Januari 2023
Publisher : School of Business, Bogor Agricultural University (SB-IPB)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17358/jabm.9.1.176

Abstract

This study aims to analyze the effect of internet marketing and entrepreneurial marketing on the competitive advantages of fried onion MSMEs in Kuningan Regency. The analytical method used is descriptive analysis and structural analysis with the PLS-SEM (Partial Square Least-Structural Equation Modeling) approach. The results of this study indicate that the characteristics of fried onion business actors are dominated by women as much as 67 percent, the age of the majority of business actors is in the productive age range of 30-40 years, and in general, they have a high school / vocational / MA education level and their initial job before starting a business is never or not working or housewives. The majority of business actors have the reason that the business they run follows in the footsteps of their parents/relatives and the majority of the businesses they run are 1-10 years old. SEM analysis indicates that internet marketing has a positive influence on entrepreneurial marketing and competitive advantages, as well as entrepreneurial marketing which has a positive influence on competitive advantages. Managerial implications that can be carried out by business actors are participating in skills development training using digital technology and actively using the internet to expand marketing reach. For the government by making skills development training using digital technology for marketing. Keywords: competitive advantages, entrepreneurial marketing, internet marketing, SEM PLS, SMEs
Formulation and Shelf-Life Estimation of Ready-to-Drink Avocado Coffee Milk and Durian Coffee Milk Products Muhandri, Tjahja; Yufriyana, Nur; Suyatma, Nugraha Edhi; Sugihartini, Rahayu Lestari
Indonesian Journal of Applied Research (IJAR) Vol. 6 No. 2 (2025): Indonesian Journal of Applied Research (IJAR)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/ijar.v6i2.734

Abstract

Coffee is widely and regularly consumed in Indonesia. The trend towards practical lifestyle has driven the development of ready-to-drink (RTD) coffee products. Avocado and durian are commonly incorporated as additives due to their unique flavor profiles, creamy textures, and potential to enhance the functional properties of coffee-based drinks. This study aimed to identify the optimal formulation of RTD avocado coffee milk and durian coffee milk products based on sensory characteristics and to estimate their shelf life using the direct method. The formulations were developed by varying the fruit purée concentration: 5%, 7.5%, and 10% for avocado coffee milk, and 5%, 10%, and 15% for durian coffee milk. The hedonic rating test revealed that formulations containing 5% avocado purée and 15% durian purée were the most preferred by 50 panelists. These selected formulations were further analyzed to estimate product shelf life at 4°C and 18°C. Quality changes were evaluated through objective parameters (color change [∆E], pH, viscosity, and physical stability) and subjective parameters (color, aroma, and flavor intensities). Products stored at 18°C deteriorated more rapidly and were excluded from further shelf life prediction. The estimated shelf life of avocado coffee milk stored at 4°C was 59 days based on flavor parameter (R² = 0.9338), while durian coffee milk had an estimated shelf life of 61 days based on pH (R² = 0.9305).
Co-Authors . Subarna . Subarna . Subarna . Subarna . Sutrisno Ade Chandra Iwansyah Adib Al Hafizh Adil Basuki Ahza Afifah Zahra Agista Agus Sutriyono Aisyah Amanah Akhmad Sofyan Khalim Aldrich Ilyas Alexandi, Muhammad Findi Ambarwati, Karsi Aminullah Aminullah Aminullah Aminullah, Aminullah Andika Putra Pratama Anni Syafa’ah Antung Sima Firlieyanti Arifin Nugraha Atiqatul Maula Audia Ari Purwandani Auliana, Sigit Ayu, Esti Rahmani Badriah, Siti Bella Dwi Pasca Budi Nurtama Budi Setiawan Burhanuddin Burhanuddin C Hanny Wijaya Darwin Kadarisman Dasairy, Zulfa Sania Dase Hunaefi Dase Hunaefi Dede Robiatul Adawiyah Dede Yoga Ahmadi Dewi Fatmala Dian Herawati Dian Widiawati Dias Indrasti Dilla Ferawati Dimas Imam Ariefianto Disty Septieni Dwi Sadono Dwi Sutari Laksono Edi Santosa Efiyatul Wahidah Eko Hari Purnomo Eko Ruddy Cahyadi Elis Nina Herliyana Eliza Diany Ema S. Mulyani Endang Prangdimurti Fachry Noviar Singka Fadhilah Nur'azizah Fahim Muchammad Taqi Fahim Muhammad Taqi Fahma Yuliwardi Fahmi Hafid Faisal Anwar Faiz Khoerul Anam Faleh Setia Budi Faqih Udin dan Jono M. Munandar Meivita Amelia Fathia, Sarah Febby J. Polnaya Feri Kusnandar Fransiska R Zakaria Frido, Salsabila Safira Gema Buana Putra Gina Nur Rahmasari Gusti Randy Pratama Hadi Kurniawanto Hafiz, Muhammad Farhan Hamigia Zulkhaiar Harahap, Ali Musa Hartrisari Hardjomidjojo Harum Fadhilatunnur Heti Herawat Hunaefi , Dase Hunaefi, Dase Hunaefi, Dase Hunaefi, Dase Iryna Smetanska Ita Vera Ivan Mustakim Jaka Wijaya Kusuma Joesen, Pierce Joko Hermanianto Junita, Dini Kamelia, Emma Kumarga, Melania Febriana Lalu Danu Prima Arzani Lia Nurcahyani Lilis Nuraida MADE ASTAWAN Mariani, Dini Markus Jambormias Mega Safithri Mega Sefrina Miftakhur Rizki Hidayat Febrianto Mimah Mutmainah Mintarti Mintarti Monita Rekasih Mufti Abdillah Muh Khoyiman Muhammad Iqbal Fanani Gunawan Muhammad Irfan Hakim Musa Hubeis Nancy Dewi Yuliana Nina Ariesta Ninuk Purnaningsih Nugraha Edhi Suyatma Nur Asyik, Mochamad Nuri Andarwulan Nurlela, Lani Nurlela, Nurlela Nurmala K. Panjaitan Olivia Rezki Palupi, Nurheni Sri Papang Sulton Nularif Philipp Fuhrmann Prasatya, Fauzan Anggi Purwaningrum, Bunga Ayu Purwiyatno Hariyadi Qudsiyah, Ussy Siti Qudsiyah, Ussy Siti Qudsiyah Radiati, Ani Rahmawati, Lufi Karisma Rarasari Clorinita Utomo Rezki, Olivia Riezka Zuhriatika Rasyda Riska Tri Susanti Rizal Syarief Rizki Tri Rizki, Tri Roh santoso Rohani Islami Rokhani Hasbullah Rosiana Ulfa Rozana - Sandi, Olifia Mutiara Sapta Raharja Sarah Diana Yulianti SARASWATI SARASWATI SEDARNAWATI YASNI Sefrina, Mega Septieni, Disty Slamet Budijanto Sri Rahayu Sri Widowati Sri Yuliani Sri Yuliani Sri Yuliani Subarna - Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Sugihartini, Rahayu Lestari Sugiyono . Suhandi Suhandi Suhandi Suhandi, Suhandi Sumarto Sumarto Suryahadi (Suryahadi) Sutrisno Koswara Suyatma, Nugraha Edi Syamsu Darman Titi Candra Sunarti Tri Rizki Umi Cahyaningsih Uswatun Hasanah Uswatun Hasanah Utami, Sri Inten Warcito Wardhani, Ajeng Widyaningrum Kusuma Wawan Hermawan Winiati Pudji Rahayu Wowiling, Novie CH yermia, yermia yermia Yufriyana, Nur Yuli Sukmawati Yuningsih Zahra, Putri Aslamiah Zhofran Murtadho